Aged Garlic Extract and S-Allyl-Cysteine Inhibit Inflammatory Genes Induced by SARS-CoV-2 Spike Protein
Author Information
Author(s): Gasparello Jessica, Papi Chiara, Marzaro Giovanni, Macone Alberto, Zurlo Matteo, Finotti Alessia, Agostinelli Enzo, Gambari Roberto
Primary Institution: Department of Life Sciences and Biotechnology, Ferrara University, Ferrara, Italy
Hypothesis
Does aged garlic extract (AGE) and its constituent S-allyl-cysteine (SAC) inhibit the expression of pro-inflammatory genes induced by the SARS-CoV-2 spike protein and the BNT162b2 vaccine?
Conclusion
Both aged garlic extract and S-allyl-cysteine effectively inhibit the expression of pro-inflammatory genes associated with COVID-19.
Supporting Evidence
- AGE reduced the expression of IL-1β, IL-6, and IL-8 genes induced by the S-protein.
- SAC inhibited the release of IL-6 and IL-8 from IB3-1 cells.
- AGE did not induce cytotoxic effects on IB3-1 cells at the tested concentrations.
Takeaway
Garlic can help reduce inflammation caused by COVID-19, which is important for keeping people healthy.
Methodology
Bronchial epithelial IB3-1 cells were treated with SARS-CoV-2 spike protein or BNT162b2 vaccine in the presence of AGE and SAC, followed by RNA isolation and RT-qPCR analysis.
Limitations
The study focused only on three pro-inflammatory genes and did not explore the full range of AGE constituents.
Statistical Information
P-Value
p<0.01
Statistical Significance
p<0.01
Digital Object Identifier (DOI)
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